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Simplot Junior Cut SIDEWINDERS™ Fries
JUNIOR CUT SIDEWINDERS™ FRIES
Buff alo-Spiced Fish & Twisted Chips
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Yield: 4 servings
Buff alo-Chive Butter ¼ cup Wholesome Farms Imperial unsalted butter, softened 2 tablespoons chopped Imperial Fresh chives 1 tablespoon House Recipe hot sauce ½ teaspoon Sysco Classic kosher salt ¼ teaspoon Sysco Imperial fresh ground black pepper 8 teaspoon Sysco Imperial ground cayenne pepper
Pickled Celery Tartar Sauce 1 cup diced Imperial Fresh celery ½ cup diced Imperial Fresh red onion e cup distilled Sysco Classic white vinegar 2 tablespoons Sysco Classic granulated sugar 1 teaspoon Sysco Classic kosher salt 1 cup Sysco Imperial mayonnaise 1 tablespoon chopped International Imperial capers 1 tablespoon chopped Imperial Fresh dill 1 teaspoon Imperial Fresh lemon zest
Snap Pea & Radish Slaw 3 tablespoons House Recipe malt vinegar 2 tablespoons Sysco Classic honey 2 tablespoons Sysco Imperial mayonnaise 1 tablespoon International Imperial Dijon mustard 1 tablespoon Sysco Classic granulated sugar ½ teaspoon Sysco Classic kosher salt 2 cups julienne Imperial Fresh snap peas 1 cup thinly sliced Imperial Fresh green and/or red cabbage ½ cup julienne Imperial Fresh red radishes ¼ cup Imperial Fresh matchstick-cut carrots
For Serving 4 cups Portico Classic Golden Herb Butter Wild Alaska Pollock Bites 4 cups Simplot Junior Cut SIDEWINDERS™ Fries ½ teaspoon Sysco Classic kosher salt ½ teaspoon Sysco Imperial fresh ground black pepper chopped Imperial Fresh dill and lemon wedges for garnish Buff alo-Chive Butter: Stir all ingredients in a bowl until smooth. Refrigerate in an airtight container up to 6 days. Makes about ½ cup. Pickled Celery Tartar Sauce: Place celery and onion in a bowl. Heat vinegar, sugar, salt, and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool slightly. Pour vinegar mixture over celery and onion; refrigerate in an airtight container at least 8 hours or up to 2 days. Drain celery-onion mixture and fi nely chop. Stir celery-onion mixture and remaining ingredients in a bowl; refrigerate in an airtight container up to 6 days. Makes about 1¼ cups. Snap Pea & Radish Slaw: Whisk vinegar, honey, mayonnaise, mustard, sugar, and salt in a bowl; toss with remaining ingredients. Refrigerate in an airtight container up to 2 days. Makes about 4 cups. For serving, deep-fry a portion of pollock bites in vegetable oil at 350°F until golden brown and internal temperature reaches 165°F, about 4 minutes; toss with a portion of Buff alo-Chive Butter. Deep-fry fries in vegetable oil at 345°F until golden brown, about 2½ minutes; toss with salt and pepper. Serve pollock bites and fries with a portion of Snap Pea & Radish Slaw and Pickled Celery Tartar Sauce garnished with dill and lemon wedges.
Italian Salsa 6 Imperial Fresh Campari tomatoes, diced 3 Imperial Fresh garlic cloves, minced ¼ cup diced Imperial Fresh red onion 2 tablespoons chopped Imperial Fresh basil 2 tablespoons red wine vinegar ½ teaspoon Sysco Imperial Italian seasoning ½ teaspoon Sysco Classic kosher salt ½ teaspoon Sysco Imperial fresh ground black pepper
For Serving 2 tablespoons Arrezzio Imperial olive oil 1½ pounds Sysco Classic Sous Vide Sirloin Steak, thinly sliced ½ teaspoon Sysco Classic kosher salt ½ teaspoon Sysco Imperial fresh ground black pepper 3 cups thinly sliced Imperial Fresh green and/or red bell peppers 2 cups thinly sliced Imperial Fresh red onion 8 cups Simplot Junior Cut SIDEWINDERS™ Fries 2 cups Sysco Classic Cheddar cheese sauce, warmed fi nely chopped Imperial Fresh Italian parsley for garnish
Italian Salsa: Toss all ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Makes about 1½ cups. For serving, heat a portion of oil on fl at-top griddle over medium-high heat. Sprinkle a portion of steak with salt and black pepper; cook on griddle until starting to brown, about 5 minutes, turning once. Add a portion of bell peppers and onions to griddle; cook 4 minutes or until tender, stirring occasionally. Deep-fry 2 cups fries in vegetable oil at 345°F until golden brown, about 2½ minutes. Top fries with a portion of cheese sauce, bell pepper-onion mixture, and steak; garnish with parsley and serve with a portion of Italian Salsa.
Junior Cut SIDEWINDERS™ Poutine
Yield: 4 servings
Beef Gravy 1 tablespoon Sysco Classic canola oil ¾ pound Sysco Classic Sous Vide Sirloin Steak, cut into ½-inch cubes ½ cup diced Imperial Fresh yellow onion ¼ cup Wholesome Farms Imperial unsalted butter 1 teaspoon Sysco Imperial McCormick steak seasoning ½ teaspoon Sysco Classic kosher salt plus additional for serving ½ teaspoon Sysco Imperial fresh ground black pepper plus additional for serving ¼ cup Sysco Classic all-purpose fl our 2 cups Sysco Classic beef broth
For Serving 8 cups Simplot Junior Cut SIDEWINDERS™ Fries 2 cups Sysco Imperial Cheddar cheese curds chopped Imperial Fresh chives for garnish Beef Gravy: Heat oil in a sauté pan over medium-high heat; add beef and cook until browned on all sides, about 6 minutes, stirring occasionally. Add onion, butter, seasoning, salt, and pepper; cook until onion is starting to brown, about 5 minutes, stirring occasionally. Add fl our; cook until thick and fragrant, about 2 minutes, stirring frequently. Add broth; reduce heat to low and cook until thickened, about 15 minutes, stirring occasionally. Hold warm in a steam table for service. Makes about 3 cups. For serving, deep-fry a portion of fries in vegetable oil at 345°F until golden brown, about 2½ minutes. Serve fries topped with cheese curds and a portion of Beef Gravy; sprinkle with salt and pepper, and garnish with chives.
Chipotle Cream Sauce 1 cup Pica y Salpica Mexican crema ¼ cup chipotle peppers in adobo sauce ½ teaspoon Sysco Classic kosher salt
Salvadorian Slaw 3 Imperial Fresh green onions, chopped 3 cups fi nely chopped Imperial Fresh green cabbage 1 cup shredded Imperial Fresh carrots ¼ cup Sysco Classic white vinegar 2 teaspoons agave nectar 1 teaspoon cumin seeds 1 teaspoon Sysco Imperial McCormick dry oregano ½ teaspoon Sysco Classic kosher salt ½ teaspoon Sysco Imperial red pepper fl akes
Spicy Fry Seasoning 1 tablespoon tajin® seasoning 1 teaspoon Sysco Imperial ground cumin ½ teaspoon Sysco Imperial ground cayenne pepper ½ teaspoon Sysco Classic kosher salt
For Serving 4 cups Portico Classic Quinoa Crusted Shrimp 4 cups Simplot Junior Cut SIDEWINDERS™ Fries chopped Imperial Fresh cilantro and lime wedges for garnish
Chipotle Cream Sauce: Purée all ingredients in a blender until smooth. Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups. Salvadorian Slaw: Toss all ingredients in a bowl. Refrigerate in an airtight container up to 2 days. Makes about 3½ cups. For serving, deep-fry 1 cup shrimp in vegetable oil at 350°F until golden brown and internal temperature reaches 165°F, about 3 minutes. Deep-fry 1 cup fries in vegetable oil at 345°F until golden brown, about 2½ minutes; toss with fry seasoning. Serve shrimp garnished with cilantro and lime wedges along with fries, and a portion of each Chipotle Cream Sauce and Salvadorian Slaw.
